A balanced and easy approach to healthy living.

Tag Archives: Almond recipes

There are so many uses for almonds! I previously posted about how to make almond milk. If you follow the proportions I suggested, you’ll end up with nearly 3 cups of almond pulp. Waste not, want not: there are many great things you can make with the pulp! I’ve found that almond pulp lasts about 3-5 days in my fridge. So, if you don’t expect to use your pulp soon, just freeze it for later use. I’ve done this many times before and it works great!

Before I get into some ideas of what to do with your almond pulp, I wanted to briefly discuss making your own almond butter. Almond butter is a staple in my house. We just love it on waffles or toast with a sprinkle of honey or sliced bananas on top for breakfast. It’s also great in a sandwich with jelly. You can use it as a substitute for peanut butter in recipes.

Why eat almond butter instead of peanut butter? Well, apparently, almond butter has 25% less saturated fat, plus 26% more Vitamin E, 3% more Iron, and 7% more Calcium than peanut butter. It’s higher in magnesium, phosphorus, potassium and antioxidants (source; please note: I have not fact-checked this myself). Also, almonds are alkaline and peanuts are acidic. (Balancing your body’s ph with alkaline foods is supposed to promote overall health. This will be the topic of a future blog post!)

Here’s the super-easy “non-recipe” for almond butter: place one or two cups of unsoaked almonds (preferably raw and organic) in a food processor with the S blade. Process, scraping the sides down frequently. This could take about 10 minutes or more, but you’ll soon witness your almonds going from a flour-like consistency to a smooth spread. Add sea salt to taste. Store in the fridge. Apparently it can last for a few months. Yum!

Now, for the long-awaited almond pulp recipes!

I haven’t found and tried too many almond-pulp recipes. There are many baked goods that you can make with almond flour, which is NOT the same as almond pulp. But, you can make almond flour out of your pulp if you wish. I’ll tell you how, below, and give you some easy and tasty ideas of what to do with the pulp.

Almond flour recipe: if you have a dehydrator, then place the almond pulp on a teflon-lined tray and dehydrate at 115 degrees for 4-8 hours. Most of my readers probably don’t have a dehydrator. Instead, you can use your oven: set it to the lowest temperature possible, line a baking tray with parchment paper, and spread out the pulp. You will need to let it “bake” for about 3 hours. If you don’t have little ones running around, keep the oven door slightly open to let the air circulate better. Once the pulp is completely dried out, put it in your food processor to make it into a fine flour and store in your freezer. Use as needed. You’ll find tons of almond-flour recipes online.

Almond-coconut macaroons: I adapted this Martha Stewart recipe. The macaroons I made were more like almond-coconut balls, probably because the original recipe uses crushed almonds, which are dry, whereas almond pulp is a bit damp.